Caravan of Dreams is one of the restaurants where my family likes to eat when we’re in New York City. It’s a funky, comfortable place in the East Village, with food that’s hearty and innovative (and all vegan). Once, my younger son ordered the Green Garden Platter, described as “seasonal mixed greens sautéed with grilled marinated seitan, garlic, and olive oil, topped with grilled carrot polenta in mushroom gravy.” I was intrigued by the combination of seitan and polenta, so when I got home, I made my own version, which bears little resemblance to the restaurant’s. There’s something enticing about the seitan/polenta synergy, and with the addition of greens, the result is a great-looking, hearty dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.